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Pork and Thai Basil Stir-Fry

Pork and Thai Basil Stir-Fry

with Bok Choy, Basmati Rice, and Sriracha Lime Sauce

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Rated 3.4 / 4out of 4022 ratings
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Inspired by the Thai dish pad bai horapa, this pork stir-fry gets its main flavors from the horapa—that’s sweet Thai basil. The herb has a more bold and peppery flavor than its Italian counterpart, matching up nicely against the savory overtones of ingredients like soy sauce and garlic. It also adds an extra leafy accent to accompany the veggies—here, that’s bok choy, the crisp Asian green.

Tags:Gluten freeSpicy
Allergens:FishSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

Garlic

1 unit

Lime

2 unit

Baby Bok Choy

1 unit

Shallot

½ ounce

Thai Basil

10 ounce

Ground Pork

1.5 teaspoon

Fish Sauce

(ContainsFish)

½ teaspoon

Sriracha

2 tablespoon

Soy Sauce

(ContainsSoy)

1 pack

Precooked White Rice

Not included in your delivery

1 teaspoon

Vegetable Oil

1.5 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate52 g
Sugar7 g
Dietary Fiber4 g
Protein29 g
Cholesterol90 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Mince garlic. Halve lime; cut one half into wedges. Trim and discard bottom root ends from bok choy, then thinly slice stalks and leaves crosswise. Halve, peel, and thinly slice shallot. Pick basil leaves from stems and roughly chop half.

Cook Pork
Cook Pork
2

Heat a drizzle of oil in a large pan over medium-high heat. Add shallot and cook, tossing, until softened, about 3 minutes. Add pork, breaking it up into pieces and spreading it out in a layer. Cook without stirring until browned on bottom, about 4 minutes. Toss in all but a pinch of garlic. Cook until fragrant and pork is cooked through, 1 minute more.

Make Sauce
Make Sauce
3

Meanwhile, stir together 1 TBSP water and 1½ tsp sugar in a small bowl. Warm in microwave until sugar dissolves, about 30 seconds. Stir in remaining garlic, a squeeze of lime, 1½ tsp fish sauce, and ½ tsp sriracha (we sent more fish sauce and sriracha; use the sriracha to taste). Set aside.

Cook Bok Choy and Rice
Cook Bok Choy and Rice
4

Add bok choy and 1 TBSP soy sauce (1 pack) to pan with pork. Cook, tossing, until bok choy is tender, about 3 minutes. Meanwhile, break up rice by massaging packets with your hands. Cook in microwave according to package instructions.

Finish Stir-Fry
Finish Stir-Fry
5

Stir chopped basil and a squeeze of lime into pan. Season with more lime and soy sauce (to taste).

Plate and Serve
Plate and Serve
6

Divide rice between plates and top with stir-fry. Scatter remaining basil over. Drizzle with sauce and remaining sriracha (to taste). Serve with lime wedges to the side.